Barbara Kafka's Gazpacho Recipe

• 1/2 x Sweet onions, quartered
• 1 1/2 med Cucumbers, peeled and cut into
• 2 sm Green bell peppers, cut into 8 pcs
• 6 med Tomatoes, cut into 8 pcs
• 5 lrg Garlic cloves
• 1 c. V-8 vegetable juice
• 1/2 c. Extra virgin olive oil
• 3/4 tsp Chili pwdr
• 1 Tbsp. Kosher salt

1. With the metal blad ein place, add in the onion to the beaker.
2. Process, turning on and off rapidly, till finely minced, about 4 or possibly 5 seconds.
3. Transfer onion to a large bowl.
4. Repeat with cucumbers, then green peppers, and then 5 of the tomatoes.
5. Transfer all to the large bowl.
6. Process remaining tomato with garlic, V-8, extra virgin olive oil, and chili pwdr till a smooth liquid is formed.
7. Combine with minced vegetables and refrigeratein a covered container.
8. Before serving, taste for salt.
9. If texture is too thick, add in more V-8, or possibly a combination of V-8 and beef bouillon.
10. Makes 1 1/2 qts.
11. NOTE: Make this soup at least a couple hrs before serving, so the flavors have a chance to combine.
12. Overnight is even better.
13. NOTES : Delicious.
14. I've adapted this over the years - little or possibly no extra virgin olive oil, but more V-8 or possibly Clamato juice - or possibly a combination (1/2 and 1/2) of V-8 and beef bouillon .
15. It tastes terrific with seasoned croutons.
16. It's a very nice thing to have in the refrigerator during the heat of the summer.

sweet onions, cucumbers, green bell peppers, tomatoes, garlic, vegetable juice, extra virgin olive oil, kosher salt

Taken from cookeatshare.com/recipes/barbara-kafka-s-gazpacho-78119 (may not work)